Friday, December 12, 2014

Scottish Oatcakes Recipe


Scotland is called the "Land of Cakes" due to Robert Burns describing it this way in one of his poems.  He called it that because the Scottrish love their oatcakes.  They are eaten for breakfast with butter and jam, or syrup, or in the afternoon with tea, accompanied by cold meat, cheese or fruit.  They are not light and fluffy like our pancakes, and I would describe them more as a large cookie.  

  • 250g / 8oz oatmeal
  • 25g / 1oz butter, melted
  • 1/2 teaspoon bicarbonate of soda
  • pinch of salt
  • 150ml hot water
Cooking Directions
  1. Preheat the oven to 180 degrees C
  2. Put the oatmeal in a large bowl
  3. Add the bicarbonate of soda and the salt
  4. Add the butter and hot water
  5. Stir well with a wooden spoon
  6. Finally use your hands to bring the soft paste together
  7. Sprinkle the work surface with oatmeal
  8. Roll out the dough – the thickness is up to you depending on whether you like thin or thick oat cakes
  9. Use a cutter to mark out the rounds
  10. Place on a baking tray
  11. Bake in the oven for about 15 minutes
  12. Remove from oven and allow to cool a little
  13. Place on a wire rack to cool completely
  14. Keep in an air tight container to keep for a few days.

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